Taco Bell Green Sauce

Remove the husks from the tomatillos and slice each in half. Slice the jalapenos in half and remove the stems and seeds.

Bring the chicken broth to a boil in a saucepan over medium-high heat. Add the tomatillos and jalapenos to the broth and boil for 10 minutes.

Transfer the tomatillos and jalapenos to a blender, reserving the broth. Add the onion, garlic, and cilantro to the blender. Process until smooth.

Heat the oil in a deep skillet over medium-high heat. Add the tomatillo puree and cook, stirring constantly, for 5 minutes or until dark and thick.

While stirring, slowly stir in the reserved broth and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes or until thick, stirring frequently.

Let the sauce cool, then store in an airtight container in the refrigerator for up to 10 days.